Description
This Rhubarb & Strawberry Cheesecake is a delightful dessert featuring a creamy, smooth cheesecake base atop a crispy graham cracker crust, topped with a luscious, homemade rhubarb and strawberry compote. Perfectly balanced with the sweetness of strawberries and the slight tartness of rhubarb, this cheesecake is baked to perfection and chilled for a creamy texture, making it an impressive treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Rhubarb & Strawberry Topping
- 1 1/2 cups chopped rhubarb
- 1 cup strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp cornstarch (optional, to thicken)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and cinnamon if using. Stir in the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even, compact crust. Bake for 8-10 minutes until lightly golden, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated and smooth.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled crust and spread with a spatula. Bake at 325°F (163°C) for 50-60 minutes until the edges are slightly golden and the center is set but has a slight jiggle. Insert a toothpick to check for doneness; it should come out clean.
- Cool the Cheesecake: Turn off the oven, leave the cheesecake inside with the door slightly ajar, and let it cool for about 1 hour. Then remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the Rhubarb & Strawberry Topping: In a medium saucepan over medium heat, combine chopped rhubarb, strawberries, sugar, lemon juice, and cinnamon if using. Cook while stirring occasionally for 8-10 minutes until the fruit softens and releases juices. If a thicker topping is desired, mix cornstarch with cold water and add to the fruit mixture, cooking another 2-3 minutes until thickened. Remove from heat and cool to room temperature.
- Assemble and Serve: Once the cheesecake is chilled, spoon the rhubarb and strawberry topping evenly over the top. Serve chilled to enjoy the best texture and flavor.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute the graham cracker crumbs with digestive biscuits if preferred.
- The cinnamon in both crust and topping is optional but adds a lovely warmth to the flavor.
- If you prefer, you can line the springform pan with parchment paper for easier removal.
- The topping can be made a day ahead and refrigerated to save time.
- Keep the cheesecake refrigerated and consume within 3-4 days for optimal freshness.
